Particella 181
SelezioneBrut / Valdobbiadene Prosecco Superiore DOCG Rive di Rua
A unique expression of the sweet hills of Conegliano in Rua di Feletto. An irreverent particella that arrives to reinvent Prosecco Superiore DOCG.
| Cultivars | Glera 100% |
| Location |  Rua di Feletto 45°54′57.25″N  12°15′05.29″E |
| Altitude | 180m above sea level |
| Soil | Marl from volcanic origin with the presence of iron which gives a characteristic reddish color to the soil. |
| Average slope | 40% |
| Average age of the plants | 35 years old |
| Cultivation of the land | Mechanical and manual without the use of herbicides. |
| Training system | Sylvoz |
| Harvest | By hand, using crates. |
| Winemaking technique | Sequential pressing of whole grapes and débourbage for at least 2 weeks. |
| Second fermentation | Directly from the grape must using the Martinotti method. Contact on the lees for about 6-8 months. Static decanting without the use of adjuvants. |
| Character | Elegant and creamy perlage. Sensation of ripe fruit with mineral and floral notes. The iron-rich soil confers sapidity and persistence to the palate. |
| Â |
|
| Alcohol content | 11% vol |
| Total acidity | 6,5 g/l |
| Residual sugar | 5-7 g/l |
From appetizers with prosciutto, melon and cured meats to fish and white meat dishes. Savoury pies, truffle risotto or fried seafood.
| Sizes | Packaging | Gift packs |
| 750 ml | 6 horizontal bottles | 1/2/3 lithographed |
| 1/3/6 wooden | ||
| 1500 ml | 3 horizontal bottles | individual litho or wooden |
| 3000 ml | individual bottle | individual wooden |
| 6000 ml (available on request) | individual bottle | individual wooden |
Technical sheet
Technical notes
Food Pairings
Available formats and packaging
| Cultivars | Glera 100% |
| Location |  Rua di Feletto 45°54′57.25″N  12°15′05.29″E |
| Altitude | 180m above sea level |
| Soil | Marl from volcanic origin with the presence of iron which gives a characteristic reddish color to the soil. |
| Average slope | 40% |
| Average age of the plants | 35 years old |
| Cultivation of the land | Mechanical and manual without the use of herbicides. |
| Training system | Sylvoz |
| Harvest | By hand, using crates. |
| Winemaking technique | Sequential pressing of whole grapes and débourbage for at least 2 weeks. |
| Second fermentation | Directly from the grape must using the Martinotti method. Contact on the lees for about 6-8 months. Static decanting without the use of adjuvants. |
| Character | Elegant and creamy perlage. Sensation of ripe fruit with mineral and floral notes. The iron-rich soil confers sapidity and persistence to the palate. |
| Â |
|
| Alcohol content | 11% vol |
| Total acidity | 6,5 g/l |
| Residual sugar | 5-7 g/l |
From appetizers with prosciutto, melon and cured meats to fish and white meat dishes. Savoury pies, truffle risotto or fried seafood.
| Sizes | Packaging | Gift packs |
| 750 ml | 6 horizontal bottles | 1/2/3 lithographed |
| 1/3/6 wooden | ||
| 1500 ml | 3 horizontal bottles | individual litho or wooden |
| 3000 ml | individual bottle | individual wooden |
| 6000 ml (available on request) | individual bottle | individual wooden |
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